Quebec Recipes

Quebec Food preparations are prepared keeping in mind the sustenance of body temperatures in the extreme cold conditions of the region. They are energy giving dishes rich in fat content in vogue since long time. ... More »
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Pudding Chomeur - The Perfect Christmas Dessert

Join the Kitchen Witch today as she demonstrates how to make Pudding Chomeur, or "Poor Man's Pudding," a dish that originated in Quebec during the depression. It's made with easy ingredients that most cooks should have on hand and has been the star dessert on... - 116.406


Saute pork with onion, celery, and garlic until meat is browned and vegetables are soft, stirring occasionally. Blend in parsley, celery leaves, and seasonings. Simmer, uncovered, for about 30 minutes. Meanwhile, line a 10-inch pie pan with half of the... - 47.9731

Quebec Green Tomato Soup

MAKING 1) In a saucepan, add tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. 2) Place the saucepan over heat. Bring the liquid to a boil and boil for 20 minutes. 3) Sprinkle soda. 4) In a separate pan, add butter to melt over low heat. 5)... - 47.2937

Old Fashioned Quebec Pea Soup

GETTING READY 1) Add dry mustard to the salt pork and rub it in. 2) Put it in a refrigerator for 12 hours after covering it properly. 3) Wash and sort the peas before soaking them in cold water for 12 hours. MAKING 4) Take a soup kettle and place the pork and... - 47.0182

French Canadian Tourtiere

French Canadian Tourtiere is a meat pie served in tradition Christmas and new year dinner. The French Canadian Tourtiere gets its rich taste from pork and beef cooked in butter and flavored with white wine. - 46.8627


Mix all ingredients in a saucepan, except potato. Bring to boiling point and allow to cook uncovered for 30 minutes. Add the mashed potato and mix together. Chill. Roll out half of pastry to line bottom of a deep 9" pie plate. Fill with meat filling. Cover... - 46.7609

Quebec Soup A La Barbotte

GETTING READY 1) Cut the fish into fillets or leave it intact according to your choice after cleaning it. MAKING 2) Take a large saucepan and melt butter in it, adding the onion, carrots, tomatoes and olive oil. 3) Simmer it over low heat for 10 minutes after... - 46.7128

Tourtiere Canadian Meat Pies

To make the pastry: Sift flour and salt into bowl. Reserve 1/» cup of the mixture. Cut shortening into remaining flour mixture until crumbly. Blend reserved flour mixture with cold water in bowl to form paste. Add to crumb mixture; mix well with fork to form... - 46.3403

Old-fashioned Tourtiere

The old fashioned tourtiere is a traditional meat pie that is made with pork and veal and cooked during christmas in Quebec. Mixed with sauteed onions, the old fashioned tourtiere is made with pie pastry base with the meat filling and topped with another... - 44.9481

Reveillon Tourtiere

In large skillet, heat oil over medium high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink. Drain off fat. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to... - 44.824

Quebec Cream Of Tomato Soup

MAKING 1) Take a saucepan and put the tomatoes in it. 2) Add finely chopped onion, minced celery leaves, sugar and savory to it. 3) Simmer the tomatoes along with the other ingredients for 20 minutes 4) Add the cornstarch and mix it with ½ cup of cold... - 44.6685


In a large frying pan over medium heat, saute pork with onion, celery, and garlic, stirring occasionally, until meat is browned and vegetables are soft. Blend in parsley, celery leaves, and seasonings. Simmer, uncovered, for about 30 minutes. Meanwhile, line... - 44.3635

Johnny's Quebecois Tourtiere

In a large skillet, heat the butter and sweat the onion and garlic. Add the tomatoes and cook for 3 minutes, covered. Add the pork and cook thoroughly. Add beef, stock, bay leaves and seasonings. Cover and simmer for 30 minutes. Uncover and continue to simmer... - 44.1797


Combine ground beef, pork, onion and water in large pot. Heat to boiling, stirring often. Boil slowly for 15 minutes. Add potatoes and pickling spice. Simmer, covered, for 1 hour. Push spice bag down occasionally. Add salt, pepper and garlic powder. Continue... - 43.3327


Combine pork, onion, beef broth and seasonings in a heavy large saucepan. Cook over low heat, stirring constantly until meat loses its pink colour and half the liquid is evaporated. Cover; simmer 45 minutes longer. Boil and mash potatoes into cooked meat... - 43.256

Quebec Vegetable Soup

MAKING 1) In a soup kettle, add all the ingredients. 2) Place the soup kettle over heat and bring the liquid to a boil. 3) Cover with a lid and reduce heat to low. Let it simmer for another 4 hours. 4) During the first one hour of cooking, you need to stir... - 42.8662


In skillet brown ground pork; drain off excess fat. Stir in water, chopped onion, dry bread crumbs, salt, sage, pepper, and nutmeg. Simmer, covered, till onion is tender, about 20 minutes, stirring often. Meanwhile, prepare Plain Pastry as for a double-crust... - 42.8086


Saute the salt pork until crisply browned. Add the onion and stir-fry until onion is transparent, then add remaining ingredients. Simmer, stirring occasionally, until thickened, about 35 to 40 minutes. If you plan to serve the tourtiere hot, crumble one or... - 41.9173


In large skillet saute salt pork over low heat un-til crisply browned. Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry. Simmer, stirring occa-sionally, about 45 minutes. Crumble French bread into mixture... - 41.8644


PASTRY SHELL: Combine margarine and lard (preferably Crispy Crust) with all purpose flour and a little water. In a frypan or large pot with a lid, cook the meat, onion, seasonings and garlic for 1 hour on low heat, covered (no extra fat is required). Remove... - 41.5324


Combine all ingredients except pastry. Blend thoroughly. Simmer, covered, for 30 minutes, stirring frequently. Roll out pastry and use half to line an ungreased 8-inch pie pan. Pour meat mixture into pan. Cover pie with remaining pastry and seal edge with... - 41.4814

Chicken Quebec

Trim fat from chicken; melt fat in large heavy kettle or Dutch oven. Brown chicken, a few serving pieces at a time; drain on paper toweling. Fry bacon lightly in same kettle; remove and set aside; pour off all fat. Return browned chicken and bacon to kettle;... - 41.4206


In a Dutch oven brown ground pork, ground veal, and bacon pieces. Drain off fat. Stir in chopped onion, chopped celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water; bring meat-vegetable mixture to boiling. Reduce heat and simmer, covered, for... - 41.1182

French Canadian Tourtiere

Heat the bacon in a large skillet. Add the meat, onion, celery and garlic, cook until meat has browned. Sprinkle with flour and cook for 2 minutes over low heat. Add the beef stock and seasonings. Blend and cook covered 30 minutes. Cool to room... - 40.8589

Quebec Potato Stuffing

Put the heart, gizzard and liver through a meat grinder. Melt the chopped fat 5 minutes at HIGH. Stir after 2 minutes. Add the minced giblets, stir. Microwave 3 minutes at MEDIUM-HIGH. Add the onions, garlic, savory, salt and pepper. Stir well. Microwave 2... - 40.1932

Tourtiere Turnovers

In a large mixing bowl, cream together butter and cream cheese. Sift together flour and salt, and stir into butter a half-cup at a time. Beat well. Form dough into a ball, dust with flour, and flatten slightly. Wrap dough in waxed paper and chill for at least... - 39.6404

Tourtiere Or French Canadian Meat Pie

1. In a large skillet, fry salt pork about 7 minutes, until lightly browned. 2. Add onion and garlic; continue cooking for 3 minutes, until onion is softened. 3. Add ground pork, stock, celery leaves, parsley, bay leaf, nutmeg, chervil, cloves and cayenne.... - 39.4629


Brown ground pork in skillet; drain off excess fat. Stir in water, onion, bread crumbs, salt, sage, pepper, and nutmeg. Simmer, covered, till onion is tender, about 20 minutes, stirring often. Line a 9-inch pie plate with pastry; fill with meat... - 37.2468

Quebec Green Pea Soup

MAKING 1) Drain and reserve the mushroom liquid in a measuring cup and level to 2 cups of liquid with water. 2) In a 1 1/2 to 2-quart casserole, melt the butter in the microwave for 1/2 minute, then stir in drained mushrooms. 3) Cook in the microwave for 3 to... - 36.6155

Old Fashioned Tourtiere

Saute onion lightly in fat, then add meat to which the seasoning has been added. Also add water. Cook slowly till meat is done—about 25 minutes. Cool. Line a pie plate with half the pastry. Sprinkle lightly with flour, add meat, then top with the other... - 36.5069


1. In a saucepan combine pork, seasonings, cornstarch and water. Cover and simmer thirty minutes. Uncover and cook ten minutes more. Remove garlic. 2. Preheat oven to hot (425° F.). 3. Line an eight-inch pie pan with pastry; pour in the mixture and cover... - 35.8448

Quebec Maple Syrup Pie

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim and crimp edges. With fork, prick crust all over; chill in freezer for 30 minutes. In bowl, whisk together maple syrup, cream, flour and eggs... - 35.2776


Combine pork, onion, salt, sage, and water in a saucepan. Bring to boiling, reduce heat, and cook 25 minutes. Cool. Prepare pastry. Turn pork mixture into unbaked pie shell. Cover with top crust. Bake at 450°F 15 minutes, then reduce oven temperature to... - 34.7955

Quebec Green Pea Soup

1. Drain mushrooms saving liquid to combine with water to make 2 cups liquid. 2. Melt butter in a saucepan. Add mushrooms and saute a few minutes. 3. Add soup, water and mushroom liquid. Stir until smooth. 4. Add grated carrot. Bring to a boil; lower heat and... - 31.9401

Chicken Quebec

1 Trim fat from chicken; melt fat in a large skillet or an electric slow cooker with a browning unit.Brown chicken, a few pieces at a time in fat; drain. 2 Fry bacon lightly in same pan; remove and set aside; pour off all fat. 3 Place chicken and bacon in... - 30.7794

Quebec Tourtiere Pastry

Sift flour and salt into a bowl; cut in lard until mixture resembles fine oatmeal, then cut in hard butter coarsely and stir in eggs and water mixed together. Chill dough for 30 minutes before rolling out. - 23.2887

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